Turkish Eggs with Garlicky Yogurt, Chili Butter, Chives & Pita

Directions

1. Chop the chives into small pieces and set them aside.
2. Peel and mince the garlic and place it in a small bowl with the yogurt; whisk to combine until smooth.
3. In a small saucepan, melt the butter with crushed red pepper and paprika over medium heat until foamy, about 1–2 minutes; keep an eye on it so it doesn’t burn, then remove from heat.
4. Preheat a nonstick skillet over medium heat.
5. If desired, toast the pita bread and cut into wedges for serving.
6. In the hot skillet, add a bit more butter and swirl to coat the bottom; crack the eggs into the skillet and season with salt. Cook 3–4 minutes until the whites set but the yolks remain runny.
7. If needed, warm the chili butter briefly over low heat until melted and bubbly, about 30 seconds.
8. To serve, spread garlicky yogurt on bowls or plates; place the eggs on top, sprinkle with chives, and drizzle with the warm chili butter just before serving.
9. Serve with the toasted pita wedges for dipping and keep any leftovers covered in the fridge for up to a day.